4 Tbsp Butter
1/2 Cup All Purpose Flour
1 Qt Half And Half
2 Cups Whole Milk
3 Cups Chicken Broth
1 Tbsp Extra Virgin Olive Oil
3 Cloves Garlic
2 Tbsp Fresh Cilantro
1/2 Cup Carrots -Chopped
1 Stalk Celery-Chopped
1 Purple Onion Chopped
2 Poblano Peppers Roasted* And Coarsely Chopped
1 Red Bell Pepper Roasted* And Chopped
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp White Pepper
2 Cubes Knoors Chicken/Tomato Boullion Cubes
1 Cup Shredded Monterey Jack Cheese
2 Green Onions Chopped Fine And Saved For Garnish
To roast the peppers on a gas stove arrange the peppers on a wire rack or grid above a medium flame. Turn peppers frequently to blacken evenly on all sides. After roasting, transfer to a plastic or paper bag and seal tightly until cooled (approx. 20 minutes). Remove from bag and run under cold water scraping the skin off.
Remove tops and seeds from peppers, and coarsely chop. Set aside.
In a 4 to 6 quart stock pot melt the butter over med. Heat. Whisk in the flour and simmer until thickened into a roux. Slowly add the half & half and milk, simmer over med low heat stirring frequently until smooth. Remove from heat and set aside.
In a separate stockpot, add the chicken stock, heat over a medium fire, adding the roasted peppers, garlic, carrots, celery and onion. Bring to boil then reduce and simmer, covered for 20 minutes.
Remove from heat and transfer vegetables to a blender using a slotted spoon with approx. 1 cup of the broth. Blend until smooth. Remove from blender and push mixture through a sieve, and return to stock pot. Stir well then add the cream mixture.
Heat to a simmer and slowly add the cheese stirring frequently for 10 to 15 minutes Serve hot, or refrigerate immediately and reheat before serving. Garnish with a half teaspoon of freshly chopped green onion and a pinch of fresh cracked pepper.